- Calories: 380
- Protein: 39 g
- Total Fat: 22 g
- Unsaturated Fat: 18 g
- Saturated Fat: 4 g
- Cholesterol: 75 mg
- Total Carbohydrate: 7 g
- Dietary Fiber: 2 g
- Total Sugar: 4 g
- Natural Sugar: 4 g
- Added Sugar: 0 g
- Sodium: 100 mg
One-sheet meals are my go-to during the week, especially when I’m feeling rushed or too tired to make something more elaborate. They’re an absolute saving grace when meetings run late or an unexpected work project pops up. Everything cooking together on one baking sheet equals painless prep. Not to mention, these types of recipes help cut down on the amount of pots and pans used, which makes cleanup a cinch.
This particular recipe, which is on regular rotation in my house, has so many wonderful selling points. There’s the salmon, a preferred protein pick because it’s packed with heart-healthy omega-3 fats and bone-building vitamin D. We have the veggies, which add fiber, antioxidants and vibrant color. And don’t forget the yummy chimichurri, which brings herby goodness, the countless assets of EVOO, and a tangy brightness to every bite. Plus, this dish is low in sodium, thanks to my seasoning secret: Garlic & Herb DASH, which adds a ton of flavor without any salt.
Recipe Notes
• You can swap in any veggies you prefer. Try to cut them around the same size so they cook evenly. I aim for 2-inch pieces.
• Roast the veggies for about 5 minutes to get them started (before adding your salmon to baking sheet). Then, remove the baking sheet from the oven and nestle your salmon filets between the veggies and place back in oven for 12 to 14 minutes. It’s an important step to roast your veggies alone first, because they require more oven time than the salmon.
• In my opinion, the tangy chimichurri sauce makes this dish extra delicious. If you make it in a food processor, follow my directions for drizzling in the olive oil after blending the other ingredients together. But if you’re using a high-powered blender, go ahead and add everything into the blender at once and puree until smooth. It makes about 1¼ cups and leftovers will keep in the fridge in a sealed container for about two weeks.
• If cilantro is not your thing, swap in basil. The sauce will have a pesto-like flavor and is equally delish drizzled over the salmon.
• This Lemon Dill Yogurt Topper is another delish option in place of the chimichurri sauce.
- Prep time
- Total Time
- Salmon and veggies
- • 1 large red, yellow or orange bell pepper, cored and cut into 2-inch pieces
- • 2 medium green zucchini or yellow squash, sliced lengthwise and cut into 1-inch half-moons
- • 1 small red onion, cut into 2-inch pieces, layers separated
- • 1 tablespoon extra-virgin olive oil
- • 4 teaspoons DASH Garlic & Herb seasoning blend, divided
- • 4 salmon filets (~6 ounces each)
Chimichurri sauce (makes about 1¼ cups)
• 1½ cups cilantro, large stems removed (~2 small bunches)
• ½ cup Italian flat-leaf parsley, larger stems removed
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 4 tablespoons fresh lemon juice (~1 lemon)
• 3 cloves garlic, peeled and coarsely chopped
• ½ teaspoon crushed red pepper flakes
• ⅔ cup extra-virgin olive oil
For the Salmon and Veggies:
Heat oven to 425˚. Mist a large baking sheet with olive oil spray. Set aside.
In a large bowl, toss all vegetables with extra-virgin olive oil and 2 teaspoons DASH Garlic & Herb seasoning; mix well to coat. Spread vegetables out in an even layer onto prepared baking sheet and roast in oven for 5 minutes.
Generously coat salmon filets with olive oil spray and sprinkle with remaining 2 teaspoons Dash Garlic & Herb seasoning to evenly coat.
Remove vegetables from oven and nestle seasoned salmon into the par-cooked vegetables so bottom of filet is flat against baking sheet. Roast for an additional 12 to 14 minutes or until salmon is cooked and flakes easily with a fork.
For the Chimichurri Sauce:
Combine all ingredients except for extra virgin olive oil in a high-powered blender or food processor and puree. Slowly add extra-virgin olive oil until blended smoothly.
Spoon 1 to 2 tablespoons over the top of each salmon filet right before serving. Serve the remainder of the sauce on the side.
Nutrition information provided for 1 tablespoon chimichurri sauce. Add 70 calories for each additional tablespoon.
Try my Miso Glazed Salmon.